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Serving Size: 8
o 9 ½ oz kale
o 6 oz carrot
o 4 oz red pepper
o 6 oz pickled red onion
o 16 oz dried chickpeas
o 4 oz green pitted olives
o 2 oz fresh basil
o 8 oz cherry tomatoes
o 2 quarts vegetable stock
Dressing
o ½ cup olive oil
o 1 cup lemon juice
o 2 Tablespoons sesame oil
o 2 Tablespoons salt
o 2 Tablespoons sherry vinegar
o Minced garlic, red pepper flakes and sesame seeds to taste
Soak chickpeas overnight in cool pure water. Cook in vegetable stock for 45-60 minutes, or until chickpeas are tender. Lay on flat cookie sheet to cool. Keeps for approximately one week in an airtight container.
To pickle onions: thinly slice red onions on mandolin and vacuum seal with water, sugar and vinegar in a 1:1:1 ratio. Let pickle for 30 minutes and set aside.
In a large mixing bowl, combine diced red bell peppers and carrots, with halved cherry tomatoes, whole olives and entire contents of onion bag.
For dressing: In a blender combine, olive oil, lemon juice, sesame oil, salt, sherry vinegar and minced garlic. Toss with crushed red pepper flakes and sesame seeds.
To Combine: Add chickpeas, hand tear the kale and drizzle the vinaigrette to diced vegetables. Add fresh herbs, toss, and season to taste. For best results, let the food sit for several hours and serve.
Recipe courtesy of The Ranch in Malibu
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